This recipe evolved over time, beginning with a humble ginger and soy sauce concoction before becoming a meal that hopefully resembles Asian take-out in spiciness and flavor. There is a fair amount of prep here with making the sauce, chopping the veggies, and cooking up the rice, but you could easily cut this down with pre-cut vegetables and some crafty time management. What I love most about this meal is that it's healthy, flavorful, and spicy (but not intolerable!). The entire family enjoys this meal, and I hope you enjoy it, too!
Level: Beginner-Intermediate Cook
Servings: 4
Total Time: 1 Hour - 1 Hour and a Half
Ingredients
1/2 tablespoon ground Ginger
1-2 tablespoons Sriracha
1 clove Garlic, minced
1/4 teaspoon Crushed Red Pepper Flakes
2 tablespoons Cornstarch
2 tablespoons Brown Sugar
2 tablespoons Cooking Sherry
1/2 cup Soy Sauce (I use low-sodium)
4-5 tablespoons Peanut Oil
1 Red Onion, sliced
1 Green Pepper, sliced
1 Red Pepper, sliced
1 large Zucchini, sliced into half-moons
1 large head of Broccoli, cut into florets
2 cups Carrots, shredded
1 bunch of Scallions, chopped
2-3 cups Rice, cooked
Steps
1. Add the soy sauce to a measuring cup. Add: ginger, Sriracha, garlic, crushed red pepper flakes, cornstarch, brown sugar, and sherry. Stir and set aside.
2. Heat peanut oil in a very large skillet on med-high heat
3. Add all the vegetables EXCEPT the scallions
3. Cook 10-15 mins or until desired consistency (we like our veggies soft, you might like them firmer). Stir occasionally
4. Add scallions, cook another 5 mins or so
5. Stir the sauce again and pour it over the vegetables. Cook on med-low heat another 2-3 mins
6. Add another tablespoon of soy sauce, if desired
7. If sauce is too thick, continue to thin with a little water and/or soy sauce
8. Serve over rice and enjoy!
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